Preheat your oven to 180°C. Prepare a baking dish or individual ramekins. Grease lightly with butter to prevent sticking. Set aside for easy use later.

In a saucepan over low heat, melt chocolate and butter together. Stir constantly to avoid burning. Once smooth, remove from heat and let it cool slightly.

In a large bowl, whisk eggs with sugar and salt. Mix until the sugar dissolves and the mixture is slightly thick. This gives pudding a smooth texture.

Slowly pour melted chocolate into the egg mixture. Whisk constantly while adding. Mix until fully combined. Add vanilla extract and stir gently to incorporate flavor.

Slowly stir in heavy cream. Mix gently until smooth. Do not overmix or the pudding may lose its silky texture. Make sure mixture is well combined.

Pour pudding mixture into prepared baking dish or ramekins. Spread evenly. Place them in a larger baking pan. This helps water bath for even baking.

Add hot water to the larger pan about halfway up the sides of ramekins. Bake for 40–45 minutes until edges are set and center is slightly jiggly.

Remove from oven and let cool for 10 minutes. Refrigerate for at least 1 hour before serving. Serve plain or with whipped cream or berries.